Home > Grouper with tomato-olive sauce
Grouper with tomato-olive sauce
Ingredients
4 grouper fillets or steaks, each 5 ounces and about 1 inch thick
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
3 tomatoes, peeled and seeded, then diced
5 large pimiento-stuffed green olives
1 tablespoon capers, sliced and rinsed
1 jalape�o chile, seeded and cut into 1-inch julienned slices
2 tablespoons fresh lime juice
Directions
Sprinkle the grouper steaks on both sides with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
In a large, nonstick frying pan, heat 1 1/2 teaspoons of the olive oil over medium-high heat. Add the fish to the pan and sear on both sides until lightly browned, about 2 minutes a side. Transfer to a plate and keep warm.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the onion and saut� until soft and lightly golden, about 6 minutes. Add the garlic, and saut� until softened, about 1 minute. Add the tomatoes, olives, capers, and jalape�o, and simmer for 10 minutes to allow the flavors to blend. Stir in the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
Return the fish to the pan, cover, and simmer until the fish is opaque throughout when tested with the tip of a knife, about 6-8 minutes.
Transfer the grouper steaks to warmed individual plates. Stir the lime juice into the vegetables and pan juices, and spoon some sauce over each steak. Serve immediately.
Nutrition (per serving)
Calories: 241 cal
Total fat: 8g
Saturated fat: 1g
Monounsaturated fat: 5g
Cholesterol: 52mg
Sodium: 596mg
Carbohydrate: 13g
Fiber: 3g
Protein: 30g
